DESSERTS

BANANA FRITTERS

Cut four bananas in half; now then place in a bowl

One-half cup of milk,
One-half cup of flour,
One teaspoon baking powder,
One teaspoon of sugar,
One teaspoon of shortening,
Pinch of salt,
Yolk of one egg.

Beat to mix and then dip banana in batter. Fry golden brown in hot
fat. Serve with vanilla or fruit sauce.

CRANBERRY JELLY

One quart of cranberries,
One cupful of water.

Cook until the berries are soft and then put through the colander or a
coarse sieve. Return to the saucepan and boil for three minutes, then
add

Two cupfuls of sugar,
Pinch of salt.

Stir until sugar is dissolved and then boil for ten minutes. Rinse a
mould with cold water and then pour in the cranberries and let cool.

LEMON MARMALADE

Cut one lemon into slices and then remove the seeds and put through
the food chopper. Add one and one-quarter cups of water. Bring to a
boil and cook slowly until the lemon rind is very soft. This usually
takes about one hour. Now add one and one-half cups of sugar and
stir to dissolve the sugar. Cook until thick like marmalade. Place an
asbestos mat under the saucepan to prevent scorching. Stir frequently.

Use level measurements; they conform to pounds and ounces and give
satisfactory results.

ORANGE JELLY

Juice of three oranges,
One-half cupful of sugar,
One-half cupful of water,
Two tablespoonfuls of syrup from a bottle of maraschino cherries.

Boil the sugar and water for five minutes and then cool and add the
strained orange juice and the maraschino cherry syrup. Now soak two
level tablespoonfuls of gelatine in one-half cupful of cold water for
thirty minutes and then place in hot water bath to heat. Stir until
dissolved and then strain into prepared orange mixture. Now rinse
custard cups in cold water and pour in the gelatine and set aside
to cool and mould. To serve: Unmold on a saucer and serve with fruit
whip.

COFFEE CUSTARD, PARFAIT STYLE

One and one-half cupfuls of cold coffee,
One cupful of evaporated milk,
One-half cupful of cornstarch.

Place in a saucepan and dissolve the starch in the coffee and then add
the milk. Bring to a boil and cook slowly for ten minutes. Remove and
add

One cupful of sugar,
One teaspoonful of vanilla,
Yolk of two eggs.

Beat to blend thoroughly and then partly cool and pour into stem
glasses, filling nearly to the top. Set on ice to chill. While
chil